Can I make this ahead of time?

Yes. Assemble the potato mixture in the baking dish, cover, and refrigerate up to 24 hours. Add the corn flake topping just before baking.

Can I freeze funeral potatoes?

Yes. Freeze the assembled casserole without the topping for up to 2 months. Thaw overnight in the refrigerator, then add the topping and bake as directed.

What brand of gluten free cream of chicken soup should I use?

Be sure to check the label on whichever brand you choose, since gluten free cream of chicken soup formulas vary and not all brands are certified gluten free. I used Pacific Foods Organic Gluten Free Condensed Cream of Chicken Soup .

Can I double this recipe for a larger group?

Yes. Double all the ingredients and use two 9x13 dishes. You will need to add a few extra minutes to the bake time to make sure the center is heated through.

Why is my casserole watery?

This usually happens when the hash browns aren't fully thawed before mixing. Give them enough time to thaw completely so the casserole bakes evenly and holds together.

Gluten Free Funeral Potatoes

Name: Gluten Free Funeral Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 32 ounce bag Frozen Diced Hash Browns, thawed; 2 cups Sour Cream; 10.5 ounce can Gluten Free Cream of Chicken Soup; 1/2 cup Butter, melted; 1 1/2 tsp Onion Powder; 1 tsp Salt; 1 tsp Garlic Powder; 1/2 tsp Black Pepper; 1 1/2 cups Cheddar Cheese, shredded; 2 cups Gluten Free Corn Flakes Cereal, crushed; 4 Tbsp Butter, melted; 1 cup Cheddar Cheese, shredded

Description

Gluten free funeral potatoes made with frozen hash browns, a creamy cheddar sauce, and a crunchy gluten free corn flake topping. This easy potluck casserole comes together fast with no homemade sauce required.

Ingredients

Scale

Potatoes:

32 ounce bag Frozen Diced Hash Browns, thawed
2 cups Sour Cream
10.5 ounce can Gluten Free Cream of Chicken Soup
1/2 cup Butter, melted
1 1/2 tsp Onion Powder
1 tsp Salt
1 tsp Garlic Powder
1/2 tsp Black Pepper
1 1/2 cups Cheddar Cheese, shredded

Topping:

2 cups Gluten Free Corn Flakes Cereal, crushed
4 Tbsp Butter, melted
1 cup Cheddar Cheese, shredded

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350 degrees. Grease a 9x13 baking dish with butter or coconut oil.

In a large mixing bowl add the thawed hash browns, sour cream, gluten free cream of chicken soup, 1/2 cup melted butter, onion powder, salt, garlic powder, pepper and 1 1/2 cups shredded cheddar cheese. Stir to combine.

Pour the mixture evenly into your greased 9x13 baking dish. Top with the 1 cup shredded cheddar cheese from the topping ingredients.

Pour the gluten free corn flakes into a gallon freezer bag and crush them using a rolling pin, the bottom of a measuring cup or your hands.

In a small bowl add the crushed gluten free corn flakes and 4 Tbsp melted butter. Stir to combine.

Evenly spread the corn flakes mixture over the potatoes in the baking pan.

Bake at 350 degrees for 40-45 minutes until the top is golden brown and the casserole is bubbling.

Let them cool slightly and then serve.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Side Dish, Casserole
Method: Baking
Cuisine: American